Peru vs. Chile: South America‚Äôs Great Pisco War
J Thoendell stashed this in Food
Pisco Porton‚Äôs master distiller Johnny Schuler was explaining the regulations of origin in Peru for making pisco when I struck his nerve.
We were on a bus on the way to the Porton distillery in the department of Ica, about three hours south of Lima, Peru, when I innocently asked him how Peru and Porton, with all of the recent work they had done distinguishing their national spirit in the marketplace, dealt with Chilean pisco.¬†
In other words, how did they explain the difference to drinkers?
Schuler paused and took a deep breath and I prepared for a diatribe.¬†But it was a simple, concise answer: ‚ÄúThey are not the same. Why do they have the same name? Because Chile won the war!‚ÄĚ¬†
Pisco is 43-proof brandy.
Mosto verde¬†style is when the pisco has been made with grapes that have not fully fermented and rests for a minimum of 12 months, while puro is made with one grape.¬†Acholado¬†is a pisco made from a blend of grapes.
Chilean pisco has seemingly lower standards: It¬†can be distilled to a higher proof and brought down by adding water, additives, and flavorings. Up to 15 grapes may be used but just a few of them are popular.¬†Chilean¬†pisco¬†can rest in wood.¬†